Paper Kebab
We were so pleased with the tray kebab that we then made a Kagit kebab. the difference is that the paper kebab is not so damp
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Hatay Province
Hatay Province
Eat Well, Be Happy, Love Food
- 44%
Tray Kebab
It is possible to eat beautiful Tepsi kebab everywhere in Antakyan, but we still wanted to take advantage of the opportunities in the long bazaar of the historical place. If we had continued on the path of the Gourmets who had fallen on the long bazaar road before us, we would have to take the breath in the butchery of Pöç.
Antakya – Hatay
Halep’ten İç Anadolu’ya değin yiyecekler yönünden benzerlik taşısa da malzeme, yöntem ve lezzet bakımından çok farklı olduğu gözden kaçmamakta, özellikle meze ve tatlı yönünden oldukça çeşitli ve farklı lezzetler taşımaktadır.
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Kadayif
Kadayif Absolutely One of the precious delicacies we have in our culture. Over time, it has been able to renew and develop itself according to regions. Exit points We can count many products developed from them, such as Tel kadayif, Bread Kadayif and Tas kadayif, such as Antakyanin Künefesi Diyarbakirin burma Kadayifi Antebin Fistukli Kadayifi
Kunefe
Künefe is a dessert made from kadayıf and cheese and served hot, belonging to the Eastern Mediterranean region. Künefe, whose homeland is Hatay, is also made in different ways in Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır and Mardin.
Uzun Çarşı
Uzun Çarşı
Uzun Çarşı, which was built in Antakya in the 1890s and where it is possible to make all kinds of shopping from local foodstuffs to clothing, has nearly 750 workplaces within its structure.
Archaeological Museum Antakya
HISTORY OF HATAY ARCHAEOLOGY MUSEUM
Excavations in Hatay started in 1932. Between 1933 and 1938, excavations were carried out in Cüdeyde, Dehep, Çatalhöyük and Tainat in the Amik Plain by the University of Chicago, Chicago Oriental Institute. In 1936, Sir Leonard Wolley Samannah on behalf of the British Museum
